LAURA THORNTON 
KNOWLES 




Class 

Book 

Copyright^ . 



COPYRIGHT DEPOSIT. 



SOUTHERN RECIPES 
LAURA THORNTON KNOWLES 



SOUTHERN 
RECIPES 

TESTED BY MYSELF 

B y 

LAURA T. KNOWLES 

N 




NEW YORK 
GEORGE H. DORAN COMPANY 






Copyright, 1913 
By George H. Doran Company 



©GLA358057 



TO MY NIECE 
MRS. JOSEPH LIONEL SEL1GMAN 



PREFACE 

To my friends who have wanted to know 
how to prepare the dishes I gave them to 
eat, these recipes will clearly unfold the mys- 
teries that seemed so deep. 

Laura Thornton Knowles. 



CONTENTS 

SOUPS 

PAGE 

Gumbo File i 

Spinach Soup 2 

White Potato Soup 3 

Black Bean Soup 3 

Okra Gumbo 4 

Crab Soup 4 

Gopher Soup 4 

FISH 

Turbot a la Cream 6 

Sauce 7 

Courtbouillon 7 

Fish Sauce 8 

Escabachio; Cold 9 

Crab Jambalaya 9 

Tossed Up Codfish 10 

Codfish Balls . " 

Curry of Oysters n 

Pickled Oysters 12 

MEATS 

Barbecued Pig l S 

Brunswick Stew H 



CONTENTS 

PAGE 

Beef Pudding 14 

Bewitched Veal 15 

Jambalaya 15 

Fricassed Chicken 16 

Veal Birds 16 

Mousse de Poulet 17 

Sweetbreads and Chicken Mousse . . 18 

Fried Chicken 18 

Chicken Hash 19 

Chicken Croquettes 19 

Birds in (Chafing Dish) 20 

Calves Heart 21 

White Stew (Terrapin) 21 

Sweet Breads 22 

VEGETABLES 

Rice Crustades 23 

Spanish Tomatoes 23 

Candied Sweet Potatoes ..... 24 

Boiled Rice 24 

Sweet Potato Pone 25 

SALADS 

guspachio 26 

Onion Salad 26 

Frozen Fruit Salad 27 

Jellied Cucumber Salad 27 

Dutch Salad 28 



CONTENTS 

PAGE 

Macaroni 29 

Tomato and Celery Salad 30 

PICKLES 

Cabbage Pickle 31 

Stuffed Green Peppers 31 

Green Tomato Pickles 32 

Ripe Tomato Pickles 33 

Oil Mangoes 33 

Chutney 34 

BREADS 

Corn Meal Muffins 35 

Baking-Powder Biscuit 35 

Sally Lunn 36 

Beaten Biscuit 36 

Waffles 37 

Plain Wafers 37 

Delicious Rice Cakes 37 

Spoon Bread 38 

Quick Rolls 3$ 

Swiss Rolls 39 

Nut Bread 40 

CAKES 

Lady Baltimore Cake and Filling . .41 

Sponge Cake Roll and Filling ... 42 

Crullers 42 



CONTENTS 

PAGE 

Cup Cake 43 

White Fruit Cake 43 

Icing with Nuts for Crackers ... 44 

Strawberry Shortcake 44 

Cookies 44 

Chocolate Pie 45 

Chocolate Cake 45 

Mocha Cake 46 

DESSERTS 

Lemon Sponge 47 

Pink Pudding 47 

Snow Pudding 48 

Pudding 48 

Creole Kisses 49 

Sultana Roll 49 

Cafe Parfait 50 

Bavarian Cream 50 

Venetian Pudding 51 

Orange Cream 5 1 

Macaroon Pudding 52 

Marshmallow Souffle 53 

Nutted Cream 53 

Maple Mousse 54 

Charlotte Russe 54 

Macaroon Ice Cream 55 

Charlotte Russe Pudding 55 

Brown Sugar Trifle . . . . . .56 



CONTENTS 
MISCELLANEOUS 

PAGE 

hollandaise sauce 57 

Egg Timbales in Pimento Cases . . .57 

Egg-Nog 58 

Peach Blow 59 

For Afternoon Tea 59 

A Nice Cheese Dish 59 

Mint Julep 60 

Yeast 60 



SOUTHERN RECIPES 



SOUTHERN RECIPES 

SOUPS 

GUMBO FILft 

Let me tell you what file is: A powder 
made by drying sassafras and bay leaves, 
then grinding to a powder. 

One large chicken, or two pounds of bris- 
ket, one tablespoonful of lard (kitchen 
spoon), two tablespoonfuls of flour, sifted, 
one onion chopped fine, also some parsley 
and thyme chopped fine, two quarts of oyster 
liquor, heated, two quarts of boiling water, 
salt and pepper to taste; one can of tomatoes 
(pint) , one hundred oysters. Cut up chicken 
as for frying, put lard in kettle, which has 
become hot. When lard is melted and hot 
add flour and cook till brown, stirring con- 
stantly to keep from burning. Then brown 
the chopped onion in this flour and lard. 



2 SOUTHERN RECIPES 

Now put in your meat, and stir it for twenty 
minutes. In this roux add water gradually, 
and when all is added, put in the pint can of 
tomatoes, also parsley and thyme; set the 
kettle back on the stove to cook slowly for 
three hours. A half hour before serving 
put in your oysters, let them cook only half 
an hour, then take kettle off the fire, and put 
two tablespoonfuls of file in, stirring all the 
time. This thickens gumbo. Pour at once 
into hot tureen and serve. This should be 
served with boiled rice. 

SPINACH SOUP 

Half a peck of spinach, one quart of 
stock, one pint of milk, half a pint of cream, 
two tablespoonfuls of butter and three of 
flour, one teaspoonful of sugar; salt, and pep- 
per to taste. Wash spinach, simmer half an 
hour in covered stewpan, without water, 
chop fine, pound to a paste; put butter and 
flour in stewpan, stir until smooth and frothy, 
then add spinach, sugar, salt and pepper and 
stir ten minutes; gradually add stock, and 
when the mixture begins to boil add hot milk 



SOUPS 3 

and cream, boil up once, rub through a fine 
sieve, return to fire. Serve when hot. A 
little onion improves it. 

WHITE POTATO SOUP 

One quart milk, six large potatoes, one 
stalk celery, one onion, and one tablespoon- 
ful of butter. Put milk to boil with onion 
and celery. Pare potatoes and boil thirty 
minutes, mash fine and light, add boiling milk 
and butter, salt and pepper, to taste. Rub 
through a strainer and serve immediately. 
One tablespoonful whipped cream added im- 
proves it. 

BLACK BEAN" SOUP 

Beef, chicken (any bones except duck), 
put with them one quart of black beans into 
cold water, one tablespoonful of cloves 
(whole), three-fourths of a tablespoonful of 
allspice, (no vegetables). Cook all day, 
stirring occasionally, so the beans will not 
burn; strain, add good glass of wine, hard 
boiled egg, and slice lemon. Pepper and 
salt. 



4 SOUTHERN RECIPES 

OKRA GUMBO 

Make roux of lard, flour and onion, as for 
gumbo file, also cook chicken in this, then add 
two quarts of okra cut up fine. Cover pot 
and let it simmer a little while, then pour in 
about two quarts of boiling water if needed. 
Season with salt and pepper to taste. Fresh 
corn is very good in this. Serve with rice. 

CRAB SOUP 

A heaping dessertspoonful of flour, a 
heaping tablespoonful butter, one quart of 
milk, season with salt, pepper, spices, and a 
wineglass of sherry. Put flour and butter in 
one pot; milk with spices (tied up in cloth) 
in another pot; when the milk boils, add it 
slowly to the flour and butter, then add crab 
meat, and sherry when you pour into tureen. 

GOPHER SOUP 

Gopher is a dry land turtle. 

Make roux of flour and lard and onion, 
then put in gopher, cook a few minutes in 
roux, then pour in two quarts of boiling 



SOUPS 5 

water, a can of tomatoes, salt and pepper to 
taste. Tie in a thin piece of cloth some 
whole spice and cloves, put this in, cook all 
slowly for two hours, then put in a tumbler 
of claret, and a lemon sliced, as you remove 
soup from fire. 



FISH 

TURBOT 2 LA CR&ME 

Boil your fish (red snapper if turbot can- 
not be had) in strong salt water, remove 
bones and flake it in as large pieces as possi- 
ble. Boil one quart of sweet cream, into 
which put a small onion (whole), a bunch 
of parsley; then add three tablespoonfuls of 
flour, smoothly mixed in a little milk, stir 
until cream begins to thicken and is smooth. 
(It will take about five or eight minutes.) 
Remove onion and parsley and pour into the 
mixture quarter of a pound of melted butter. 
Butter a deep baking dish ; put in first a layer 
of fish, then a layer of grated cheese (stale 
Edam is very fine), then a layer of cream 
mixture, and so on until dish is filled; sift 
over the top a layer of stale grated bread 
crumbs or cracker crumbs and cheese. Bake 
from three-quarters of an hour to one hour 

6 



FISH 7 

according to oven; must not get too dry; gar- 
nish with parsley and serve with the follow- 
ing sauce: 

SAUCE 

Put in saucepan the yolks of four eggs, 
two dessertspoonfuls of vinegar and a pinch 
of salt; whip the mixture well and when it 
forms a sort of cream add four dessert- 
spoonfuls of olive oil, small teaspoonful of 
mixed mustard, a pinch of finely minced 
parsley, a little cayenne pepper and a lemon 
which has been very delicately sliced. Let 
this mixture come to a boil, and when it has 
boiled two minutes remove from the fire and 
serve hot with the fish. If sauce should get 
too stiff, it can be thinned by adding a little 
vinegar. 

COURTBOUILLON 

Three pounds of red snapper or red fish, 
one tablespoonful of lard, two tablespoon- 
fuls of flour, one large onion, six fresh to- 
matoes or a pint of canned tomatoes, four 
sprigs of parsley, one clove of garlic, six or 



8 SOUTHERN RECIPES 

eight large fresh potatoes sliced thin, table- 
spoonful of allspice well mashed, juice of 
one lemon, a tumbler of claret; salt and cay- 
enne pepper to taste; one quart of water. 
Cut the fish as for frying, put lard in deep 
kettle, and when hot add gradually the flour, 
constantly stirring to prevent burning. 
Then put in onion and garlic (which has 
been chopped fine), also parsley chopped, 
mashed allspice. Add the tomatoes chopped 
fine, also the potatoes, sliced thin, the glass 
of claret and the quart of water; let it boil 
well, and then add the salt and cayenne pep- 
per to taste and when it has boiled five or 
ten minutes, add the fish, putting in one piece 
at a time; add the juice of a lemon, and let 
all boil fifteen minutes. 

FISH SAUCE 

The fish may be either broiled or boiled, 
the latter is best if red snapper is used. 

Ingredients: Tomatoes, garlic, Worces- 
ter sauce, beef extract, black pepper, salt. 

The tomatoes are stewed with a small 
piece of garlic in them for about two hours, 



FISH 9 

and then strained through a cloth, and re- 
turned to the pot to be thickened with corn 
starch to a proper consistency. The Wor- 
cester sauce, beef extract, pepper and salt 
must be put into the tomatoes after being 
strained; half a teacup of beef extract, of 
course diluted, using only a dessertspoonful 
of beef to half a cup of water, two or three 
tablespoonfuls of Worcester sauce, two cans 
of mushrooms are stewed, separately, sea- 
soned with pepper, salt and butter, and put 
around the fish; the sauce is then poured over 
it. 

ESCABACHIO, COLD 

Ingredients: — Fried fish, cold, onions, 
vinegar, allspice and cloves. The vinegar 
is boiled with cloves and allspice in it. Put 
fish in dish with thin sliced onions on it, then 
pour the boiling vinegar and spices over this. 
Cover tightly, and set aside to cool. 

CRAB J A MB A LAY A 

One dozen crabs, boiled and cut up, one 
and a half cups of rice, three tomatoes, or a 



io SOUTHERN RECIPES 

half pint of canned tomatoes, one table- 
spoonful of butter, one tablespoonful of 
flour, one onion, chopped, one clove of garlic 
(minced fine), two quarts of boiling water. 
Salt and black pepper to taste. Put butter 
in pan and when hot, add onion and brown; 
then add flour and stir well, then add garlic; 
cook all a few minutes, but do not let burn 
or brown too much; add the tomatoes 
(which have been chopped fine), let all 
brown and simmer for ten minutes. When 
cooked add three quarts of boiling water 
(stock is better), then the crabs. Let this 
boil for ten minutes, then add one and a half 
cups of rice which has been well washed in 
cold water. Mix well together, and let boil 
for three quarters of an hour, stirring very 
little. 

TOSSED UP CODFISH 

Pick to pieces cold boiled codfish or use 
the desiccated which is already prepared. 
Prepare half a pint of thin cream and butter, 
to which add half a pint of milk, three hard 
boiled eggs cut up fine, a tablespoonful of 



FISH ii 

butter, a few grains of red pepper and some 
chopped parsley. Heat this till nearly boil- 
ing, then throw in the fish and boil up once. 

i 

CODFISH BALLS 

One pint of boneless codfish soaked over 
night, one quart of Irish potatoes; put Irish 
potatoes in a saucepan, after peeling, and 
the codfish on top of them, and enough water 
to cover all. Boil a half hour, drain off 
water, and mash fish and potatoes together, 
until light, then whip well together two eggs ; 
no salt, as fish is salt enough, but season with 
pepper. Mix with fish and potatoes, make 
into balls, and fry in plenty of lard. 

CURRY OF OYSTERS 

Two tablespoonfuls of butter, half a tea- 
spoonful of onion juice, one tablespoonful 
of flour, two teaspoonfuls curry powder, one- 
quarter of a pint of oyster liquor, one-quar- 
ter pint of milk, one small teaspoonful of 
salt, one solid pint of oysters. Put the but- 
ter and onion juice in a saucepan, when 
melted add the flour and curry powder and 



12 SOUTHERN RECIPES 

stir until smooth and bubbling, then add the 
oyster liquor and milk, also the salt. When 
the sauce is smooth and boils, put in the oys- 
ters and cook until they plump and the edges 
curl. 

PICKLED OYSTERS 

Get nice plump oysters, strain them in a 
colander to get the liquor. Take some of 
the liquor to wash the oysters in, then plump 
them in their own liquor, adding some salt. 
(Plumping means scalding.) Next, take 
the liquor, and if your vinegar is strong mix 
it with it, half and half; if not strong, use 
more vinegar than liquor; in this put cloves, 
allspice and a pod or two of red pepper, 
scald it and pour over your oysters, set them 
aside to cool and they are ready for use. 

Two gallons of opened oysters is about 
what we make at a time — use your own 
judgment about the quantity of cloves and 
allspice, you know they are strong. Keep 
them covered in a large tureen or stone jar 
for use 



MEATS 

BARBECUED PIG 

A pit two and a half feet deep by three 
feet long, and two feet wide, sticks of green 
wood, or, better still, iron rods, to fit across 
the pit. Build a large wood fire, and when it 
burns down to ashes, put on plenty of char- 
coal, as the fire is kept up by this. 

Split pig down the front, then rub well 
with salt and red pepper, cut slashes in the 
skin, so that the seasoning will get through, 
put pig over pit with skin side down. Into 
a pot put one quart of vinegar to boil, add 
one pound of butter, some Worcester sauce, 
tomato catsup, French mustard, and English 
mustard mixed, chowchow mustard, a few 
drops of tobasco and some salt, all of these 
I put to taste. Have a stick, with a mop 
made of cheese-cloth, and with this keep the 
pig well mopped all the time it is cooking, 
13 



i 4 SOUTHERN RECIPES 

which ought to be from six to eight hours. 
The slower it cooks the better. Have 
plenty of the sauce to serve with meat. 

BRUNSWICK STEW 

One large chicken, one quart of corn from 
cob, one quart of tomatoes, fresh, one quart 
of lima beans, one quart of okra, four green 
peppers (sweet peppers), salt, pepper, and 
Worcester sauce to taste, a quarter of a 
pound of butter. Cut up chicken, as for 
frying, put in soup kettle and pour over three 
quarts of cold water. Let this come to a 
hard boil, then add vegetables and season- 
ing. Put kettle back on fire, and let it sim- 
mer and cook slowly for three hours. If 
canned vegetables are used, they need not be 
put in until the last hour of cooking. Put 
butter in a half hour before done. 

BEEF PUDDING 

One quart of cold beef chopped very fine, 
one quart of Irish potatoes, boiled and 
creamed, one pint of bread crumbs. Put 
these in alternate layers, each layer seasoned 



MEATS 15 

with butter, salt and pepper, also a little 
chopped onion if you like. Let a layer of 
potatoes be the last, and just before you put 
it in, beat up four eggs and pour them in, 
then bake. 

BEWITCHED VEAL 

Three pounds of lean veal, half a pound 
of fat salt pork, one grated nutmeg, one 
small onion, butter the size of an egg, a little 
red pepper and salt, chop fine, mix together 
with three eggs well beaten and a teacup of 
milk; form into a small loaf pressing it very 
firmly, cover with fine bread crumbs, bake 
two and a half hours. Eaten cold. 

JU MB AY ALA 

Cut up one ten-cent veal steak, raw, one 
ten-cent piece of ham raw, and ten cents' 
worth of shrimp, one and a half dozen oys- 
ters, chicken scraps also added, in small uni- 
form pieces, casting aside all skin and bones. 
Fry veal, ham and shrimp brown in hot lard, 
then add by degrees one scant cup of boiling 
water; now add the oysters, pepper and salt, 



i6 SOUTHERN RECIPES 

seasoned slightly, and lastly, after stew has 
cooked thoroughly, sprinkle in one cup full 
of rice with the hand. Cook well, and stir 
as little as possible after putting in the rice, 
boil for about twenty minutes. 

FRICASEED CHICKEN 

Cut up two chickens, trimming off all the 
fat; put them in just enough water to cover 
them with a little salt and pepper, boil slowly 
until tender and remove from gravy, into 
which stir the beaten yolks of four eggs, one- 
quarter of a pound of butter, a little nutmeg, 
two teaspoonfuls of flour and one cup of 
cream. Let it just come to a boil and pour 
over the chicken. 

VEAL BIRDS 

Get the best cutlets, cut as thin as paper 
in pieces about two by three inches or two by 
four inches, avoiding any stringy parts. 
The scraps of the veal for forcemeat as fol- 
lows: Grind veal, also grind a piece of salt 
pork two inches square, a large piece of 
bread, a lump of butter size of a walnut, a 



MEATS 17 

suspicion of onion, parsley, mix all, spread 
on large pieces of veal and then cut mush- 
rooms on top and roll up ( fasten with tooth- 
picks) . Roll these birds in flour and fry in 
butter; when brown pour over the cream 
enough to cover and stew fifteen minutes, 
also add remainder of the can of mushrooms 
when stewing. Serve on fancy shaped toast. 

MOUSSE DE POULET 

Scald one cup of well reduced, highly sea- 
soned stock, beat the yolks of three eggs 
slightly, add one-fourth of a teaspoonful each 
of common salt, and celery salt, a dash of 
paprika and cook until the mixture coats the 
spoon as a boiled custard. Remove from 
the fire and add one tablespoonful of granu- 
lated gelatine softened in one-fourth of a 
cup of the chicken stock. Strain over four 
ounces of cooked white meat of a chicken 
chopped and pounded in a mortar and passed 
through a sieve. Stir over ice water until 
the mixture is perfectly smooth and begins to 
set, then fold into it one cup of whipped 
cream. Turn into a ring mold until chilled 



18 SOUTHERN RECIPES 

and well set, turn on a bed of lettuce, and fill 
in the center with equal parts of celery and 
English walnuts blanched, sliced and well 
mixed with French dressing. 

SWEETBREADS AND CHICKEN MOUSSE 

Parboil sweetbreads one half pound, chop 
and rub through a sieve (there should be 
one cup full), mix with one-half cup of 
cooked or raw chicken, rub through sieve. 
Add gradually white of one egg, and work 
until smooth, then add three-quarters of a cup 
of heavy cream. Line a buttered mold with 
mixture, and place in a pan of hot water, 
cover with a buttered paper, and bake until 
firm. Serve with Hollandaise sauce. 

Fish made the same way, served with 
creamed oysters. Ham with bread crumbs, 
and filled in with spinach. 

FRIED CHICKEN 

Cut chicken up, sift a little flour over it, 
salt and pepper. Have lard boiling in fry- 
ing pan, drop chicken into this, fry until well 
browned and cooked through, from fifteen to 



MEATS 19 

twenty minutes, according to size of the 
chicken. Pour off the top of the lard after 
all the chicken is fried leaving in the pan any 
gravy of the chicken that might remain. 
Put in cup of cream or milk with butter and 
flour enough to thicken a little. Season with 
salt and pepper. Serve with chicken. 

CHICKEN HASH 

Boil a young chicken as you would to make 
a salad, and when done, cut up. Take some 
mashed Irish potatoes, line a small baking 
dish, and put in the oven to brown. To one 
pint of sweet milk add two tablespoonfuls of 
butter, and flour enough to thicken. Add 
some chopped parsley and onions, salt and 
pepper to taste, then put into this sauce the 
chicken, mixing thoroughly. Pour into dish 
of brown potatoes and serve at once. Do 
not put in the oven after the hash is put in 
this dish. 

CHICKEN CROQUETTES 

Mince chicken as fine as possible and sea- 
son with pepper, salt and nutmeg; one small 



/ 



20 SOUTHERN RECIPES 

onion chopped very fine, one set of brains, 
one large tablespoonful of butter, two large 
tablespoonfuls of flour, one tumbler of milk, 
mix and boil. Stir this in the meat adding 
a little chopped parsley; put on ice. When 
cold take a spoonful of the mixture, shape, 
roll in bread crumbs and put on ice for half 
an hour. Then roll in yolk of egg and 
bread crumbs again and put by till ready to 

fry. 

BIRDS (IN CHAFING DISH) 

Split birds open as for broiling and to one 
dozen sprinkle half a dozen small red pep- 
pers cut fine with scissors. Place in dish, 
breast down, with salt to taste. On each 
bird place one inch square of butter, then 
pour in half a teacup of broth (or hot 
water), cover and steam until butter is 
melted, then add the following preparation: 
Put in a tumbler two tablespoonfuls of Wor- 
cestershire sauce, juice of one lemon and fill 
tumbler with port wine. After cooking for 
half an hour, add two cans of small mush- 
rooms. If birds are young, about two hours' 



MEATS 21 

time will be required to cook them. When 
thoroughly cooked and just before serving, 
add one teacup of cream thickened with flour. 

CALVES' HEARTS 
Take two calves' hearts, wash them well, 
put them to soak for twenty-four hours, well 
covered with one part vinegar and two parts 
water, with a light sprinkle of salt. When 
ready to cook, wash them again and fill the 
cells with grated bread crumbs and minced 
bacon seasoned with a little onion juice, pap- 
rika and salt. Lay strips of bacon on the 
hearts and bake until done. Serve with 
brown gravy. 

WHITE STEW (TERRAPIW 
Beat to a smooth paste the yolks of six 
hard-boiled eggs with one tablespoonful of 
butter; then add half a pint of sweet cream 
and two wine glasses of wine, the peel of one 
lemon, a little nutmeg, salt, cayenne pepper 
to taste. The terrapin must be prepared 
as for soup and thoroughly drained; cook in 
a chafing dish, pouring the dressing over the 



22 SOUTHERN RECIPES 

meat Let it only come to a boil, but stir 
continuously to prevent scorching. 

SWEETBREADS 

Soak them in salt water for about an hour, 
then parboil until tender, take out the stringy 
parts, put them in water for a few moments, 
dry them in a towel, dip in egg and crumbs 
and fry brown in butter. When they are 
done, put on a dish, pour into a frying pan 
a large cup of sweet cream, a little pepper 
and salt, a little green parsley chopped fine, 
dust in a very little flour; when it boils up 
pour it over the breads and send to the table 
hot. 



VEGETABLES 

RICE CRUSTADES 

Two small teacups of rice boiled with 
plenty of salt; when soft add a can of toma- 
toes (or a quart of fresh tomatoes stewed), 
a good sized onion, parsley, two bay leaves 
and pepper; cook this in a double boiler for 
two hours until very stiff; mold in cups. 
When ready to use, turn out of cups, roll in 
egg and cracker crumbs and fry in deep fat; 
when hot, take out the center to form a pate 
case and fill with creamed sweetbread and 
mushrooms. 

SPANISH TOMATOES 

Cut up three large white onions, three bell 
peppers, and one ripe tomato. Melt a 
spoonful of butter in a frying pan and fry 
some of the tomatoes, peppers and onions, 
adding salt and pepper and a pinch of sugar. 
23 



24 SOUTHERN RECIPES 

Turn in a baking dish, add another spoonful 
of butter to pan, fry as before until all are 
done and in baking dish. Cover top layer 
with bread crumbs, and bake slowly. 

It is a rich dish, keeps nicely in ice box and 
is good cold for breakfast with hominy. 

CANDIED SWEET POTATOES 

Boil potatoes, then slice lengthwise, put in 
baking dish, adding butter, sugar and nutmeg 
(grated) to each layer of potatoes. Then 
pour over all a cup of boiling water. Bake 
in oven for fifteen or twenty minutes. 

BOILED RICE 

Rice should be well washed before boiling, 
in at least three waters. Put a quart of 
water on fire with a teaspoonful of salt in it 
and let it boil well, then add the rice. Stir 
occasionally, and with a wooden spoon. The 
boiling water tosses the grains of rice, and 
prevents them from sticking together. As 
soon as the grains begin to soften, do not 
by any circumstances stir or touch the rice 
again. Let it boil rapidly for twenty min- 



VEGETABLES 25 

utes, or until the grains swell out, and it ap-, 
pears to thicken. When it has reached this 
stage take off the cover, and pour off the 
water. Set pot in oven for a few minutes, 
do not let it brown, but simply dry out the 
water. 

SWEET POTATO PONE 

Six or eight potatoes (according to size), 
two eggs, half a cup of sugar (brown), half 
a cup of syrup, a little orange peel, and a 
teaspoonful of cinnamon. Wash and grate, 
without peeling, the potatoes. Beat sugar 
and eggs together, mix syrup with potatoes, 
then sugar and eggs and orange peel and cin- 
namon. Put all in a dish and bake. 



SALADS 

GVSPACHIO 

Ingredients — Hardtack, tomatoes, cucum- 
bers, sweet peppers (bell peppers), may- 
onnaise dressing. Soak the hardtack in 
water until soft enough to split; while this is 
soaking, peel and slice the tomatoes and cu- 
cumbers and cut the peppers in small pieces. 
Make mayonnaise thick, as all the vegetables 
are so watery. Put first a layer of hardtack, 
then the mayonnaise, tomatoes, then dress- 
ing, cucumbers and peppers, and more dress- 
ing. Fill the bowl in this way. This dish 
is much better kept for twenty-four hours. 

ONION SALAD 

Two or three large Spanish onions sliced 

thin, pour boiling water over them, drain, 

put on cold water with a teaspoonful of salt, 

stand half an hour, repeat four or five times. 

26 



SALADS 27 

Then stand in cold water and salt until ready 
to serve. French dressing. For a noon 
dinner prepare the night before. 

FROZEN FRUIT SALAD 

Six large oranges, four bananas, six ap- 
ples, one pound of Malaga grapes, one tea- 
cup of Maraschino cherries, one-half a tea- 
cup of ground nuts (almonds, walnuts and 
pecans). Quarter the oranges, take out all 
seeds and inside skins, cut in cubes one-half 
inch over the bowl which catches the juice, 
half and seed Malaga grapes, cut the bananas 
lengthwise in small pieces, halve the cherries, 
cut apples in cubes, mix all thoroughly and 
pack in freezer for five hours. Serve with 
French dressing which must be thoroughly 
chilled and well beaten. Add half a teacup 
of ground nuts. Serve the salad whole on 
a bed of lettuce and use French dressing at 
the table. 

JELLIED CUCUMBER SALAD 

Into a granite saucepan, put one teaspoon- 
ful of peppercorns, one teaspoonful of salt, 



28 SOUTHERN RECIPES 

one small blade of mace, half of a bayleaf ; 
add three cupfuls of boiling water, cover and 
let steep for fifteen minutes; add one box of 
gelatine which has been soaked in one cupful 
of cold water until soft and stir until dis- 
solved, strain; add one cupful of strong tar- 
ragon vinegar and color pretty green with 
color paste. Put two dozen small timbale 
molds in cold water, drain, and pour in 
enough jelly to cover the bottom a quarter 
of an inch. Set away until firm, then in the 
bottom of each mold put a round thin slice 
of cucumber and arrange strips around the 
sides. Fill the centers with tiny cucumber 
dice and carefully pour in sufficient liquid 
jelly to fill the molds even full. Put away 
until firm, then put in lettuce leaves and garn- 
ish with mayonnaise. 

DUTCH SALAD 

Make the dressing by taking the yolks of 
hard boiled eggs rubbed smooth with olive 
oil, then put in some fresh mustard which has 
been mixed with a little water (chowchow 
mustard) French mustard, vinegar to taste, 



SALADS 29 

also red pepper and salt, Worcester sauce, 
a little onion juice. Mix this with all the 
cold cooked vegetables you have — Irish 
potatoes, peas, beans, carrots, beets, cauli- 
flower; then the uncooked vegetables, toma- 
toes, cucumbers, green peppers, cabbage and 
celery. Of course the more vegetables you 
have the more dressing you will need. 

MACARONI 

Get a fine piece of roast (if for two or 
three persons only, say fifteen cents' worth), 
put it in a saucepan adding half an onion 
and one or two pieces of garlic, also a small 
piece of beef fat; let all these cook together 
until the meat is a fine brown color, then add 
one tablespoonful of tomato paste dissolved 
in tepid water and let this cook, adding a 
little water gradually until you see that the 
gravy is suitable to put on macaroni. (Don't 
cook your macaroni too much.) When 
properly cooked take out of the pot, drain, 
then put first some of the gravy in serving 
dish, then macaroni, then grated cheese, then 
gravy and so on. 



3 o SOUTHERN RECIPES 

TOMATO AND CELERY SALAD 

Cut up tomatoes in small pieces, not sliced, 
also celery in small pieces. Have mayon- 
naise thick. To two tablespoonfuls of may- 
onnaise, put three of gelatine dissolved first 
in cold water (just enough to cover), then 
boiling water; mix all together, vegetables, 
mayonnaise and gelatine, stirring thoroughly 
until well mixed; put in a mold and set in 
icebox to congeal. 



PICKLES 



CABBAGE PICKLE 



One gallon vinegar, one pint sugar, one 
pint salt, one ounce turmeric, one ounce celery 
seed, one ounce cloves, one ounce ginger, 
grated horseradish, a half-pound box of mus- 
tard, one ounce allspice, one dozen onions, 
a quarter of a pound of mustard seed. Let 
cabbage stand in strong salt and water over 
night; mix mustard and turmeric with vinegar 
before putting in ; mix all together, stir every- 
day and in two weeks it is ready for use. 

STUFFED GREEN PEPPERS 

Take three parts cabbage to one part sweet 
peppers, about one dozen onions to two gal- 
lons of the above; cut all fine and sprinkle 
well with salt; let stand twenty- four hours, 
then press out brine through a sieve. To 
one gallon of the mixture add two table- 
31 



32 SOUTHERN RECIPES 

spoonfuls of ground allspice, nutmeg and 
mace, one tablespoonful of cloves, half a cup 
of brown sugar, half a pound of white mus- 
tard seed, black and red pepper to taste; mix 
half a cup of mustard with the best olive oil, 
add spices to the oil and mustard before mix- 
ing with the vegetables, also add one or two 
papers of celery seed and a good tablespoon- 
ful of turmeric (sometimes more or less, ac- 
cording to taste) . Cut peppers to be stuffed, 
taking out the seed, putting in strong brine 
over night. Stuff with ingredients, after 
dripping them carefully, tie and pack as 
closely as possible in jars and cover well with 
cold vinegar. 

GREEN TOMATO PICKLES 

Two gallons of sliced green tomatoes, 
Rve tablespoonfuls of mustard seed, beat fine, 
three gills of mustard seed, put in whole, two 
tablespoonfuls of ground pepper, two table- 
spoonfuls of allspice, two tablespoonfuls of 
cloves, one gill of salt, one and a half gills 
of chopped onions, two pounds of brown 
sugar, two and one half gallons of vinegar. 



PICKLES 33 

Boil until the tomatoes are tender; when cold, 
put in jars and seal. 

RIPE TOMATO PICKLE 
Put the tomatoes in boiling water until 
skin will peel off, after peeling these, put 
them in a jar (stone) with a layer of salt 
alternating each layer (tomatoes, then salt) 
until you have as many prepared as you wish 
to pickle ; let them stand all night, then drain 
off the salt water, have ready your vinegar 
boiling hot with mace, cinnamon and cloves 
in it to taste. Pour this over the tomatoes 
boiling hot, let stand until next morning, then 
pour it off into your kettle and let it boil 
again. Pour over tomatoes, repeat this two 
or three mornings, then your pickles will be 
done. 

OIL MANGOES 

One pound of race ginger washed and 
dried, one pound of horseradish, one pound 
of black mustard seed, one pound of white 
mustard seed, half pound of garlic, one ounce 
of turmeric, two ounces of cloves, one ounce 



34 SOUTHERN RECIPES 

of mace. These ingredients to be beaten 
and mixed with a pint of new made mustard 
and as much olive oil as will make it to a 
paste, then fill the mangoes and pour over 
them as much boiling vinegar as will cover 
them. Let them stand three weeks, then 
pour off this vinegar and then put on fresh 
boiling vinegar same quantity in which put 
the different kind of spices. It is now ready 
for use. 

CHUTNEY 

Peel and chop six tomatoes and same 
quantity of tart apples; mince one dozen figs 
(dried) . Put them with the other fruit, add 
to them a clove, garlic and a small onion, 
both grated, a scant teaspoon each of ground 
ginger and cayenne pepper, one tablespoon of 
salt, quarter of a pound of brown sugar and 
one pint of vinegar. Boil all together for 
half an hour, when cold, bottle and seal. 



BREAD 

CORN MEAL MUFFINS 

One pint of meal, one pint of flour, three 
ounces of sugar, two ounces of butter, two 
teaspoonfuls of cream of tartar, one tea- 
spoonful of soda, one pint of milk, two eggs, 
one half teaspoon of salt. Sift flour with 
cream of tartar and salt into a bowl, dissolve 
the soda in a little boiling water, stir into 
milk, mix butter and milk until creamed, add 
gradually the eggs, then alternately the flour 
and milk, rub the inside of muffin pan with 
lard. Fill each three-quarters full, then 
bake. 

BAKING-POWDER BISCUIT 

To one quart of flour, add one teaspoon- 
ful of salt, two teaspoonfuls of baking 
powder. Sift all these together. One 
tablespoonful of cold lard rubbed in with 

35 



36 SOUTHERN RECIPES 

spoon (not the hands), add one and one-half 
cups of cold milk, making a thinner batter 
than for beaten biscuit, work well with spoon 
only, should be just soft enough to roll out, 
cut with biscuit cutter and bake in moderately- 
hot oven. 

SALLY LUNN 

Two eggs, two cups of milk, two heaping 
teaspoonfuls of Royal baking powder, two 
tablespoonfuls of sugar, dessertspoonful of 
butter, flour enough for a pound cake dough. 
Bake in a quick oven. 

BEATEN BISCUIT 

To one quart of flour add one teaspoonful 
salt, one pinch soda, sift these altogether, 
then mix in one tablespoon of lard, which has 
previously been on ice. (It must be cold and 
stiff.) Moisten all with half a pint of milk, 
which has also been on ice and in which two 
tablespoonfuls of crushed ice is put. Mix all 
well together, beat or work in machine until 
light, and bake in a moderate oven. A hot 
oven blisters them. 



BREAD 37 

WAFFLES 

One pint of flour, one pint of milk, two 
eggs, one teaspoonful of baking powder, one 
half teaspoonful of salt, two tablespoonfuls 
of sugar. Sift flour and baking powder into 
a bowl, add sugar and salt, rub butter in well, 
then the milk and yolks of the eggs which 
have been beaten light. Then add the 
whites, which have been beaten to a stiff 
froth. Have your irons very hot and brush 
with butter or lard and bake waffles about 
two minutes, or till brown. 

PLAIN WAFERS 

One cup of milk, two teaspoonfuls of 
melted butter, a little salt, sifted flour enough 
to make a stiff batter. Beat rapidly until 
smooth and light, and bake quickly in hot 
irons. 

DELICIOUS RICE CAKES 

Put one pound of rice in water and soak 
over night; boil it very soft in the morning, 
and strain the water from it; mix with it while 



38 SOUTHERN RECIPES 

hot, a quarter of a pound of butter; set this 
away to cool. When cold add one quart of 
milk, a little salt, six eggs, then sift half a 
pound of flour, stir it in gradually to other 
ingredients, beat the whole very well. Bake 
on a griddle like other batter cakes. 

SPOON BREAD 

One and a half cups of meal, one and a 
half cups of milk, three eggs, a tablespoonful 
of lard, a tablespoonful of butter, two tea- 
spoonfuls of baking powder. Scald the 
meal thoroughly with hot water, then stir in 
the eggs, melted butter and lard, then the 
milk, and lastly the baking powder. Be 
careful to have a thin batter. 

QUICK ROLLS 

Three cakes of yeast dissolved in lukewarm 
water, one cup of milk, heated, one teaspoon 
of salt, one teaspoon of butter, one teaspoon 
of sugar. Put milk, butter, sugar and salt 
in bowl; when all is melted and milk luke- 
warm, add yeast, then enough sifted flour 
beaten in to make a thin batter. Put the 



BREAD 39 

bowl in a pan of warm water, cover well and 
allow to stand until it has doubled in bulk 
(stand pan not far from stove) . Then take 
this batter and add enough flour so as to be 
able to turn it out on the board to knead, 
knead until dough is smooth and put again 
to rise, same arrangement as before. Take 
out and shape into rolls, allow to rise in a 
baking pan, brush with milk and bake. 

SWISS ROLLS 

Scald one cup of sweet milk to which has 
been added one teaspoonful of sugar (scant), 
two tablespoonfuls of butter; when milk is 
warm add half an yeast cake, four teacups 
of flour (measured, after being sifted twice) 
one small teaspoon of salt; put in milk. Put 
it in a moderately warm place to rise; when 
raised, place in ice box for at least three hours 
(or over night). When ready to use turn 
the dough on a well floured board and roll 
to half an inch thickness, cut any shape, rise 
slowly until very light, bake in a quick oven 
twenty minutes. Just before they are done 
brush over the top with a little melted butter. 



4 o SOUTHERN RECIPES 

These directions were given me for rolls 
in the winter; you do not have to follow all 
of them for summer rolls. 

NUT BREAD 

Two cups of flour, light measure, one cup 
of sugar, one egg, one cup of sweet milk, one 
teaspoon soda, two teaspoons cream tartar, 
one teaspoon salt, one cup chopped walnuts, 
full cup. Beat egg and sugar till creamy, 
add flour and cream tartar and salt. Dis- 
solve soda in milk, add these, and beat all 
well together, then mix in the nuts. Bake 
slowly, at least one hour. 



CAKES 

LADY BALTIMORE CAKE 

Whites of twelve eggs, three scant cups of 
sugar, five level cups of flour, after sifting, 
one scant cup of butter, two-thirds cup of 
sweet milk, one level teaspoon of soda, two 
level teaspoons of cream tartar. Cream 
butter and sugar, add half of flour and milk, 
then balance of flour and eggs. Bake in a 
quick oven. This is enough batter for two 
cakes. 

FILLING 

Three cups of sugar, one cup of thin 
cream. Cook together until it begins to 
thicken, then add one tablespoonful of butter, 
and thin with a wine glass full of sherry; beat 
hard for a few minutes, then add one cup of 
chopped nuts, one cup of chopped raisins, a 
little citron, and candied cherries. 
41 



42 SOUTHERN RECIPES 

SPONGE CAKE ROLL 
Four eggs beaten separately, one teacupful 
of sugar, one teacupful of flour, one teaspoon- 
ful of cream of tartar, mixed in flour, one 
teaspoonful of soda in a little water. Sift 
flour, mix in cream of tartar, beat the yolks 
light, then beat them with sugar, put this 
to flour, then add the whites which have been 
beaten stiff, then the soda. Bake quickly in 
biscuit pan, turn out in damp towel, and roll 
while warm. The filling should be made 
first. 

FILLING FOR SPONGE CAKE ROLL 
The pulp of three lemons and the rind of 
one, either grated or chopped very fine, two 
tablespoonfuls of butter, six eggs beaten 
separately, sugar to taste, three-fourths of a 
teacup of cold water; put on the fire and stir 
constantly until thick. Do not let it boil. 
Put aside until cold, then use in roll. 

CRULLERS 
One and a half pounds of sugar, half a 
pound of butter, light weight, six eggs, a 



CAKES 43 

small cup of milk (teacup), flour enough to 
roll out without breaking. Mix, first the 
sugar and butter until creamy, then beat in 
the eggs, then the milk, then sift in the flour, 
roll out as thick as you like and fry in hot 
boiling lard; sprinkle with sugar and cinna- 
mon. 

CUP CAKE 

One cup of butter, two cups of sugar, three 
cups of flour, four eggs and one cup of milk, 
two teaspoonfuls of yeast powder sifted in 
flour. 

Make spice cake by this recipe adding two 
teaspoonfuls of spices. 

WHITE FRUIT CAKE 

One pound sugar, a light three-quarter 
pound of butter, one pound flour, whites of 
sixteen eggs, beaten in the usual way; add 
two pounds of desiccated cocoanut, two 
pounds citron, chopped very thin and fine, 
two pounds almonds, blanched and cut very 
fine. Bake as you do every kind of fruit 
cake. 



44 SOUTHERN RECIPES 

ICING WITH NUTS FOR CRACKERS 

Three cups of granulated sugar, six cups 
of water, whites of four eggs. Put sugar 
and water on fire to boil until thick, beat the 
whites stiff, and when sugar is ready beat in- 
to whites until thickened, then put in nuts 
and spread on crackers, put in oven for a 
minute or two until brown. 

STRAWBERRY SHORTCAKE 

One quart of flour, two teaspoonfuls of 
baking powder, one tablespoonful of butter, 
one tablespoonful of lard, one cup of milk, 
one tablespoonful of sugar. Sift flour and 
baking powder together, then mix in butter 
and lard, add sugar and milk. Bake in jelly 
cake pans, split while hot, butter and put in 
strawberries, which you have previously pre- 
pared with sugar. 

COOKIES 

To four eggs, add one cup of sugar, one 
even tablespoonful of butter or lard, a very 
small pinch of soda and as much flour as will 



CAKES 45 

make a moderately stiff dough. Fry in a 
good quantity of lard. 

CHOCOLATE PIE 

Eleven tablespoonfuls of grated chocolate, 
eight tablespoonfuls of pulverized sugar, 
yolks of six eggs, four crackers (crumbs) 
powdered. Bake as a layer cake. 

CHOCOLATE CAKE 

One and a half cups of brown sugar, three 
cups of flour, three eggs, three-quarters of a 
cup of butter, same quantity of sweet milk, 
one and a half small teaspoons of soda. 
Make these into a batter, then add the fol- 
lowing when cool: one and a half cups of 
grated chocolate dissolved in three-quarters 
of a cup of milk, one cup of brown sugar, 
yolks of two eggs, flavor with vanilla and boil 
in a double boiler until it is as thick as cream ; 
when cool add to batter, bake in jelly cake 
pans and put together with boiled icing. For 
this quantity it takes four cups of granulated 
sugar, two cups of water, whites of four eggs, 
one teaspoon of cream tartar for icing. 



46 SOUTHERN RECIPES 

MOCHA CAKE 

One and a half cups of flour, one cup of 
sugar, two eggs, quarter of a pound of butter, 
three-quarters of a cup of milk, one and a 
half level teaspoons of baking powder, sifted 
with flour, half a pound of shelled almonds 
browned slightly in the oven, grind quite fine 
and mix with a little pulverized sugar, set 
aside until cake is done. Cream, butter and 
sugar, beat yolks and add, then the flour 
(with baking powder in it) and milk alter- 
nately, beat whites stiff and fold them in. 
Bake in square pans. When cold, cut in 
finger lengths and butter each piece of cake 
on all sides, then roll in the mixture of al- 
monds and sugar. 



DESSERTS 

LEMON SPONGE 

One and a quarter ounces of gelatine, four 
eggs (the whites only required), three 
lemons, two cups of sugar, one cup of cold 
water, two cups of boiling water. Soak the 
gelatine in cold water and pour boiling water 
on it, then add the juice of lemons, and sugar. 
Whip the whites of eggs to a stiff froth, 
whip gelatine, etc., till frothy; when cool add 
the whites of eggs and beat all well together, 
dip your mold into hot, then into cold water 
and put your sponge in ; set quickly on ice. 

PINK PUDDING 

One cupful of fruit juice, one and a quarter 
ounces of gelatine, the whites of two eggs. 
Dissolve gelatine in a little water (about 
three-fourths of a cup) , add the juice and let 
it cool. Whip the whites of the eggs to a 

47 



48 SOUTHERN RECIPES 

stiff froth, add them to the rest and whip to- 
gether. Put into a mold and set at once on 
ice. Serve with whipped cream or a custard. 

SNOW PUDDING 

The juice of three lemons, one cup of 
sugar, whites of three eggs, one-half package 
of gelatine. Let the gelatine stand half an 
hour in a pint of cold water, then pour that 
off and add a pint of boiling water. Beat 
the eggs and sugar well, then add the lemon 
juice and gelatine and beat until it looks like 
snow. 

PUDDING 

Yolks of six eggs, beaten with six table- 
spoonfuls of sugar; boil one quart of milk, 
and add three tablespoonfuls of corn starch 
mixed with cold milk just before the quart of 
milk comes to a boil; then add this to the 
yolks and sugar, flavor to taste, bake in a 
pan; while it is baking, beat the whites and 
sugar (same amount) and put it on and just 
let it brown. To be served with cream or 
cold milk sweetened and flavored to taste. 



DESSERTS 49 

CREOLE KISSES 

To one pound of powdered sugar, put the 
whites of six eggs, one teaspoonful of vanilla. 
Do not beat the whites until after the sugar 
is added, then beat hard until very light. 
Add one pound of pecans which have been 
picked, only stirring enough to thoroughly 
mix the nuts. Drop on wwgreased paper and 
bake in a cool oven. 

SULTANA ROLL 

Scald one pint of milk, add one cupful of 
sugar, one tablespoonful of flour rubbed 
smooth in a little cold milk, and one beaten 
egg. Stir and cook for twenty minutes, add 
a pinch of salt, strain and cool. Flavor with 
one teaspoonful each of vanilla and almond 
extract and add one quart of whipped cream, 
color leaf green and freeze. When frozen, 
line a mold with this frozen cream, and 
sprinkle with sultana raisins which have been 
soaked for several hours in brandy. Fill the 
center of mold with one pint of cream 
whipped to a solid froth, adding to it half a 



50 SOUTHERN RECIPES 

cup of powdered sugar and a tablespoonful 
of vanilla. Pack in ice and salt, let stand 
for two hours. Claret sauce served with 
this: Put one cupful of sugar and a quarter 
of a cupful of hot water over the fire, stir 
until it slightly thickens; when cold add four 
tablespoonfuls of claret and chill on ice. 

CAFE PARFAIT 

One pint of cream, four ounces of coffee 
beans, six ounces sugar, four eggs (yolks 
only), one cup of strong coffee. Put the 
cream, eggs and sugar on stove and whip 
until it begins to thicken. Add beans and 
coffee. Let stand one hour or more, put in 
freezer until stiff, then add one pint of thick 
cream, maraschino to taste. 

BAVARIAN CREAM 

One quart of cream, one pint of milk, one- 
half package of gelatine. Take the quart of 
cream, sweeten with powdered sugar and 
flavor to taste with vanilla or lemon extract 
or with a combination of both; whip it up like 
syllabub; take one pint of milk and half 



DESSERTS 51 

package of gelatine, set it before the fire but 
do not let it boil or get too hot or burn, only 
heat it enough to dissolve well the gelatine; 
when this is done, pour the milk and gelatine 
into the whipped cream. Line your pans or 
molds with cake and fill them with the cream. 
Let it stand until cold and then turn it out 
of the pan. 

VENETIAN PUDDING 

Butter a mold, line it with preserved gin- 
ger, pineapple, dried cherries or any sweet- 
meats. Make a rich custard with half a 
pint of cream to one pint of milk, the yolks 
of eight eggs, add one ounce of dissolved 
gelatine, sweeten the custard and when nearly 
cold pour into mold and set on ice. Turn 
it out when you serve it and pour cherry 
brandy around it or any red fruit juice, 
sweetened and flavored with small glass of 
brandy or wine. 

ORANGE CREAM 

Half a box of gelatine, one cup of sugar, 
five oranges, one pint of cream, one pint of 



52 SOUTHERN RECIPES 

milk, yolks of five eggs. Cover the gelatine 
with cold water and let it stand for half an 
hour, whip the cream, put milk on to boil; as 
soon as it boils, dissolve the gelatine in it. 
Beat the yolks and sugar together until light, 
then strain milk and gelatine into it, wash the 
boiler and return the mixture to it, stir over 
the fire two minutes and then pour into a 
bowl to cool. When cold add the juice of 
the oranges, strained through a sieve. Now 
place the dish in a pan of cracked ice and 
stir continually until it just begins to thicken, 
then add the whipped cream and stir carefully 
until thoroughly mixed. Put in orange skins 
to harden, serve them in skins. 

MACAROON PUDDING 

One dozen macaroons dipped in sherry 
wine, line the bottom of a dish with them, 
then a layer of blanched almonds and citron 
chopped, again macaroons, so on until the 
dish is full. Then pour over this a corn- 
starch custard, cover with macaroons. Beat 
the whites of three eggs, add them to a very 
little boiling milk, then take a teaspoonful of 



DESSERTS 53 

egg, drop on macaroon (on top of pudding), 
and in each egg, drop a bit of red jelly. 

MARSHMALLOW SOUFFLft 

One tablespoonful of granulated sugar to 
every egg (the whites only). One table- 
spoonful and a half of gelatine covered with 
four tablespoonfuls of boiling water to every 
six eggs, vanilla to taste. Beat the eggs 
first, then beat in the sugar and stir gently 
while pouring in the hot gelatine, flavor and 
put in mold on ice. Serve with whipped 
cream. 

NUTTED CREAM 

Cover a quarter of a box of gelatine with 
half a cupful of cold water and let it soak for 
half an hour. Whip a pint and a half of 
cream to a stiff froth, turn out into a basin 
and stand this in another of cracked ice or ice 
water. Sprinkle into the cream four table- 
spoonfuls of chopped almonds or pecan nuts, 
add three-quarters of a cupful of powdered 
sugar and a tablespoonful of vanilla. Pour 
three or four tablespoonfuls of water over 



54 SOUTHERN RECIPES 

the gelatine and place over a kettle of boiling 
water until thoroughly dissolved. Strain this 
over the cream and begin at once to stir, con- 
tinuing until the ingredients are well mixed 
and the mixture is slightly thickened; turn 
into a mold to stand away to harden. 
When ready to serve turn out on a dish and 
sprinkle nuts over it. 

MAPLE MOUSSE 

One cup of maple syrup, yolks of four 
eggs, beaten together, and cook; stir con- 
stantly until it thickens, strain through a 
sieve. When cold add one quart of cream 
whipped, the whites of the four eggs beaten 
stiff. Put in mold and pack in ice for three 
hours. 

CHARLOTTE RUSSE 

One vanilla bean boiled in half a pint of 
milk, and make the milk into custard with 
four eggs and four ounces of sugar. Dis- 
solve half a pound of gelatine in a pint of 
water, and after the custard cools, mix it 
with the gelatine. Whip one quart of cream 



DESSERTS '55 

to a froth, drain it, mix it with the custard 
and gelatine when it begins to stiffen. Cover 
the bottom and sides of your mold with 
sponge cake, pour in the mixture, let it con- 
geal well. 

MACAROON ICE CREAM 

Pound and sift one dozen stale macaroons 
and three lady lingers, blanch, chop fine and 
pound to a paste twenty-five almonds (or 
three ounces of almond paste) ; scald one pint 
of milk (cream is better) in double boiler, 
add one cupful of sugar and stir until dis- 
solved. Take from fire and add one pint 
of cream and set aside to cool, then add one 
tablespoon of orange flower water, two 
tablespoons of maraschino. Freeze the 
cream first, then take out dasher and stir in 
macaroons and nuts, pack until ready to 
serve. 

CHARLOTTE RUSSE PUDDING 

Heat three pints of milk to near the boil- 
ing point, stir into it the yolks of eight eggs, 
one large spoonful of corn starch; let it 



56 SOUTHERN RECIPES 

thicken a little, then sweeten and flavor to 
taste. Lay slices of sponge cake in a pud- 
ding dish, pour over them this custard, let 
it bake, then have an icing made of the eight 
whites well beaten and four tablespoonfuls 
of sugar; spread over the pudding when done 
and brown slightly. 

BROWN SUGAR TRIFLE 

One pint of brown sugar, and a half a 
cup of hot water with a pinch of salt, boiled 
to a syrup, half a box of gelatine dissolved 
in cold water (enough to cover the gelatine) 
for half an hour, half a pound of walnuts. 
Pour syrup on the gelatine, add the nuts, 
which must be chopped fine, and cool until it 
jellies, but not too stiff. Beat stiff the whites 
of four eggs, stir into gelatine mixture and 
pour into mold. Serve with a custard made 
from the four yolks, or from whipped cream. 



MISCELLANEOUS 

HOLLANDAISE SAUCE 

Reduce half a gill of vinegar into which a 
coffeespoonful of white peppercorns have 
been added, remove it from the fire and pour 
about half a gill of cold water, five egg yolks, 
two ounces of butter, salt and grated nutmeg. 
Set the saucepan into a large cone containing 
boiling water or on a very slow fire. Stir 
constantly with a wire egg-beater and as soon 
as the sauce thickens add in small pieces six 
ounces of butter until all is consumed; 
squeeze in the juice of one lemon and if the 
sauce is too thick, add a little more water to 
it. Strain, put into a vessel, in a fain marie , 
until ready to use, then stir briskly and serve. 

EGG TIME ALES IN PIMENTO CASES 

For lunch or supper. Butter eight or nine 
fluted timbale molds very thoroughly and 

57 



58 SOUTHERN RECIPES 

line each with a canned pimento. Trim (with 
scissors) the top of each pimento neatly to 
form a perfect edge. Beat six eggs without 
separating, add a scant teaspoonful of salt, 
a teaspoonful of chopped parsley, twenty 
drops of onion juice, and a half cup of milk; 
stir until well mixed; use this to fill the 
pimentos. Set the molds on paper in a bak- 
ing pan, pour boiling water into the dish 
around the molds, bake until the centers are 
firm, do not allow the water to boil, be sure 
that the egg mixture comes to the top of the 
pimento. Serve with cream sauce. Color 
sauce green. 

EGG-NOG 

Allowing one egg to each person, beat the 
yolks and whites separately. Beat the yolks 
until creamy, then beat in the sugar (granu- 
lated), one tablespoonful to each tgg, beat 
until very light, then add whiskey (three 
tablespoonfuls to an egg), drop it in slowly 
to the yolks and sugar, beating all the time; 
then add whites which have been beaten to a 



MISCELLANEOUS 59 

stiff froth. A half cup of whipped cream to 
each egg adds very much to the goodness. 

PEACH BLOW 

Peel peaches and cut up fine, sugar and 
pour over some whiskey (to taste) or better 
still, brandy. Let stand for several hours 
then serve in a glass with crushed ice, mixing 
well together ice and peaches. 

FOR AFTERNOON TEA 

Put into a bowl two slices of preserved 
pineapple and cover well with rum. Let 
stand five or six hours, then cut up pineapples 
in small pieces and put a teaspoonful of the 
rum and a small piece of pineapple in each 
cup of tea. 

A NICE CHEESE DISH 

A medium sized piece of Roquefort cheese, 
butter or cream cheese; as many drops of 
tobasco sauce as there are people to be 
served, a liberal quantity of Worcester sauce, 
a little mustard, salt and pepper (blacK and 



60 SOUTHERN RECIPES 

red), a little paprika, a wineglass of sherry. 
Mix all these thoroughly and serve with 
salads. Make into balls or a pyramid. 

MINT JULEP 

Put one lump of sugar to every person and 
two or three extras. Put into a pitcher with 
several sprigs of mint and pour over this boil- 
ing water (half a pint) ; set aside to cool. 
Have julep glasses ready (by rubbing the 
rims with lemon and dipping in granulated 
sugar to frost them), fill glasses with crushed 
ice and stick a sprig of mint in the sides, also 
straws. Then take the syrup and put two 
jiggers of whiskey to one of syrup and pour 
over the crushed ice. I usually measure all 
I want to make, putting it in a pitcher and 
adding more whiskey or brandy if necessary, 
then pour over ice. Serve at once. 

YEAST 

Eight pints of boiling water in a porcelain 
kettle, have ready twelve large Irish potatoes 
peeled and in cold water, grate rapidly one 
by one and stir in the boiling water until it 



MISCELLANEOUS 61 

is as thick as paste, remove from the fire as 
soon as the potatoes are well done. Add 
when cool one pint of yeast, put in a large 
bowl to rise. Next day beat down, add one 
cup of sugar, one cup of salt, let it rise a 
second time, beat down again, pour into a 
jug and keep well corked. This yeast will 
keep several months. I frequently add to 
the above a pint of strong hop tea. 



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